The Chefs

Alan’s approach to food has always been inspired by his love of travel and his native county of Lancashire. Brought up in a region where local produce abounds and with a profound understanding of the importance of seasonality, Alan creates innovative, exciting food that celebrates his homeland while incorporating influences inspired by his time overseas in Italy, France and the United States.

A life-long food connoisseur, Alan returned from a year cheffing in the Italian Dolomites and embarked on his professional career, quickly rising from commis chef to junior and then senior sous. He was soon offered a head chef position at one of Lancaster’s most popular gastropubs, where he raised the profile of the cuisine and began to establish himself as one of the city’s most exciting and respected chefs.

With a predilection for fine, local produce - often foraged by hand on the sands of Morecambe Bay or the banks of the River Wyre - Alan’s cuisine is innovative and fresh while remaining true to his roots here in Lancaster.

James became interested in cookery at an early age and began his culinary career at Blackburn College. After graduating, he developed his expertise at AA Rosette restaurants in his native Lancashire, using the finest produce to create exciting dishes that celebrated regional traditions while enabling him to express his talent for innovative cuisine.

Pursuing his career at the two Rosette Gold Rill Hotel in Cumbria, he continued his culinary tour of the north as Head Chef at a popular gastropub in Yorkshire, exploring the region’s agricultural and culinary heritage and focusing on great British classics.

After several years in the White Rose county, Lancashire’s charms won out and James returned to Lancaster, where he and Alan met and began to explore and combine their passion and experience.

A huge fan of Tommy Banks and a frequent visitor to his restaurants, James’ cuisine expertly balances local, seasonal produce with the modern, international food trends.